Simulation of the Mixing Bread Dough Process Using Computational Techniques

M.I. Luchian; S. Stefanov; I. Litovchenko; I. Mihailov; W. Hadjiiski

Authors

M.I. Luchian Transilvania University of Brasov, Romania
S. Stefanov University of Food Technologies, Plovdiv, Bulgaria
I. Litovchenko National University of Food Technology, Kyiv, Ukraine
I. Mihailov University of Food Technologies, Plovdiv, Bulgaria
W. Hadjiiski University of Food Technologies, Plovdiv, Bulgaria

Keywords:

bread dough, flow vision, mixing, modeling, simulation

Abstract

Mixing theory is important for its relevance in understanding some of the most fundamental problems involving bread dough flows, and for its practical impact in connection with the bakery industry and other food industries. Mixing is a crucial operation in the bakery industry. The bread dough is a very complex material, considered viscoelastic whose behavior depends on moisture content and temperature. The aim of this article is to develop advanced technology for modeling bread dough mixing, in order to provide a predictive capability of optimum design parameters of dough mixers using computational techniques.